"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cobb Salad Recipe

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This recipe for Cobb Salad, by , is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Binning

Category:
Category:

Ingredients:  
Ingredients:  
3 cooked boneless, skinless chicken breasts cut into small cubes
2 avocados cut into small cubes
1 head of romaine lettuce, cut crosswise into wide slices
6 cooked bacon slices, cooked until crisp, drained, finely chopped
3 medium tomatoes, seeded and cut into pieces
2-3 ounces of crumbled Roquefort cheese
2 bunches watercress, coarse stems discarded
2 hard boiled eggs, chopped
cup finely chopped fresh chives
Mix lettuce and watercress in a large bowl. Lay other ingredients on top in strips, cover and refrigerate.

Directions:
Directions:
Cobb Salad Dressing
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
teaspoon salt
teaspoon sugar
teaspoon black pepper
cup extra virgin olive oil
Mix all ingredients and you may refrigerate or use immediately.

 

 

 

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